✔ Updated · new copycat recipe with step photos
This Chicken Salad Chick recipe is my copycat of the Classic Carol: fine, fluffy shredded chicken with tangy mayo, minced celery and just enough seasoning. It is simple on purpose, and the texture is what makes it taste right.
How Do You Make Chicken Salad Chick Chicken Salad? (Quick Answer)
Poach 1 1/2 pounds of chicken breast to 165°F and shred it very fine while it is warm. Let it cool, then fold in 3/4 cup tangy mayo, 1/3 cup minced celery, lemon juice, salt, garlic powder and pepper. Chill for at least 1 hour and serve by the scoop.
At a glance
The one tip that matters: Shred the chicken while it's still warm and shred it finer than feels normal. Warm chicken pulls apart into soft threads, and those threads soak up the mayo.
Why You'll Love This Chicken Salad
- That fine, scoopable texture soft and creamy, not chunky like most homemade chicken salad.
- Short ingredient list chicken, mayo, celery and a few things from the spice shelf.
- Great for meal prep I make it on Sunday and we eat from it for days.
- Your base for other flavors add grapes, pickles, jalapeño or cranberries once you have the basic recipe down.
- Works on anything crackers, a croissant, toast, lettuce cups or straight from the bowl with a fork.
What Makes This Taste Like the Classic Carol?
The Classic Carol is the plain one, and that makes it harder than it looks: there is nothing to hide behind. My test for any copycat is whether it tastes like the memory and whether a home cook can make it reliably.
So I poach the chicken gently, season the water, and shred the meat into fine threads while it is warm. Then I keep the rest quiet: a tangy mayo, celery minced small enough to disappear, and light seasoning. It is the texture that gets you there.
Ingredient Notes
Exact amounts are in the recipe card below.
- Chicken breast: boneless and skinless, so the salad stays pale and mild. Thighs taste great but give you a different dish.
- Mayonnaise: use a full-fat, tangy mayo. I reach for Duke's because it has no added sugar.
- Celery: just a third of a cup, and minced really small. Use the pale inner stalks if you have them.
- Seasoning: salt, garlic powder and black pepper. Onion powder is optional, and only a tiny pinch.
- Lemon juice: one teaspoon wakes up the mayo without making it taste lemony.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Poach low and slow. A hard boil tightens the meat. Keep the water at a bare simmer and pull the chicken as soon as it hits 165°F.
- Shred finer than you think. My first go had nice chunky pieces and tasted good, but it was the wrong dish entirely. Fine threads are what give it that soft, scoopable feel.
- Cool before you mix. Warm chicken can make mayo turn thin and oily. Ten minutes in the fridge on a plate sorts that out.
- Pick a tangy mayo. Mayo is most of the flavor here. I like a tangy one with no added sugar, and the taste changes a lot between brands.
- Season after the chill. Cold food tastes less salty. Check it again after the hour in the fridge and add a pinch of salt if it needs it.
- Use a cookie scoop. A scoop gives you that neat round mound on the plate, and it makes portioning lunches for the week very quick.
Chicken Salad Chick Classic Carol
6
servings15
minutes20
minutes340
kcal1
hour35
minutesA copycat version of the Classic Carol at Chicken Salad Chick: gently poached chicken breast shredded very fine, then mixed with tangy mayo, minced celery and a simple seasoning blend. Chill it, scoop it and serve on crackers, greens or a croissant. Serves 6.
Ingredients
- For the Chicken
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon fine salt, for the poaching water
1 bay leaf
- For the Chicken Salad
3/4 cup tangy mayonnaise (I use Duke’s)
1/3 cup celery, minced very fine
1 teaspoon fresh lemon juice
1/2 teaspoon fine salt, plus more to taste
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder (optional)
Directions
- Poach and shred the chicken
- Put the chicken in a wide pot with the salt and bay leaf and cover with cold water by 1 inch. Bring to a bare simmer, cover, and cook for 12 to 15 minutes, until the thickest part reaches 165°F on an instant-read thermometer.
- Rest the chicken on a plate for 5 minutes. While it is still warm, shred it very fine in a stand mixer with the paddle on low for about 30 seconds, or with two forks and then a knife. You want fine, fluffy threads, not chunks.
- Spread the shredded chicken on a plate and refrigerate for 10 minutes so it is cool before it meets the mayo.
- Mix and chill
- Mince the celery as fine as you can. It should add a little crunch without showing up as big pieces.
- Stir the mayonnaise, celery, lemon juice, salt, garlic powder, pepper and onion powder, if using, together in a large bowl. Fold in the chicken until it is evenly coated and creamy. Taste and adjust the salt.
- Cover and refrigerate for at least 1 hour so the flavors settle. Scoop and serve cold.
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More Ideas for Your Chicken Salad Lunch
Put a scoop of my copycat Chicken Salad Chick grape salad on the side, the sweet one with brown sugar and pecans. Need a walkthrough for the meat? Here is how I boil chicken breast so it stays tender. You'll find plenty more restaurant favorites in our best copycat recipes.
Frequently Asked Questions
What is the Classic Carol at Chicken Salad Chick?
It is the chain's plain, traditional chicken salad and the simplest flavor on its menu: finely shredded chicken, mayo, celery and seasoning. The restaurant does not share its exact recipe, so this is my own copycat of the taste and texture.
What makes Chicken Salad Chick chicken salad different?
Mostly the texture. The chicken is shredded very fine, so the salad is soft and scoopable rather than chunky. A tangy mayo and light seasoning let the chicken taste like chicken.
Does the Classic Carol have onion in it?
I leave out chopped onion because fine, simple and mild is the goal here. A tiny pinch of onion powder is optional for a little background savoriness, and you can skip it if you are sensitive to onion. If you have an allergy, ask the restaurant directly about its version.
Can I use rotisserie chicken?
Yes. It is a great shortcut. Use about 4 cups of meat, skin removed, and shred it fine. Rotisserie chicken is often already salted, so start with less salt and taste as you go.
How long does this chicken salad last?
Up to 3 to 4 days covered in the fridge, as long as the chicken was cooked and cooled properly. Do not leave it out for more than 2 hours, or 1 hour on a hot day.
Can I freeze chicken salad?
I don't recommend it, because mayo separates when it thaws. Freeze the plain shredded chicken instead for up to 3 months, thaw it in the fridge, and mix in the mayo when you are ready.
What do you serve with it?
Crackers, a split croissant, soft white bread or a bed of lettuce. For a sweet side, add a scoop of my copycat grape salad.
